Smoked Haddock Fishcakes With Saffron Cream Sauce

Food.com

40 mins (prep 30, cooking 10)

14 ingredients

8-10 servings

If you have never tasted homemade fishcakes you must -- the store bought ones aren't even close in taste and texture. This is one of my own recipes. I use smoked haddock because I feel it has the most flavour and a nice meaty texture for fishcakes, however you could use nearly any firm fish. I also add a few chile flakes for a bit of spice. The saffron sauce is the crowning glory, though if you don't have saffron just a cream sauce is lovely. If you have fresh parsley to hand you could add that too.